Asparagus & Baby Kale Caesar Salad

Asparagus & Baby Kale Caesar Salad

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From: EatingWell Magazine, March/April 2015

Traditional Caesar salad gets a nutrition and flavor boost with the addition of crisp asparagus and dark, leafy baby kale in this healthy recipe. Use arugula or mixed greens for the salad if baby kale isn't at your market.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¼ cup extra-virgin olive oil
  • 1 large egg yolk (see Tip)
  • 2 tablespoons lemon juice
  • 1 small clove garlic, peeled
  • ¼- ½ teaspoon anchovy paste or ½-1 minced anchovy fillet
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup grated Parmesan cheese
  • 1 bunch asparagus (about 1 pound), trimmed and very thinly sliced
  • 1 5-ounce package baby kale
  • Cracked black pepper to taste


  • Active

  • Ready In

  1. Combine oil, egg yolk, lemon juice, garlic, anchovy to taste, salt and ground pepper in a food processor (preferably a mini food processor). Process until creamy. Add cheese and pulse to combine.
  2. Toss asparagus and kale in a large bowl. Add the dressing and toss to coat. Season with a generous grinding of pepper.
  • When a recipe calls for raw eggs, you can minimize the risk of food-borne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 206 calories; 17 g fat(3 g sat); 3 g fiber; 9 g carbohydrates; 6 g protein; 215 mcg folate; 51 mg cholesterol; 2 g sugars; 0 g added sugars; 4,713 IU vitamin A; 54 mg vitamin C; 129 mg calcium; 2 mg iron; 288 mg sodium; 438 mg potassium
  • Nutrition Bonus: Vitamin A (94% daily value), Vitamin C (90% dv), Folate (54% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, ½ lean meat, 3 fat

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